This simple salad was inspired by a trip up the coast! I couldn’t wait to get home and recreate my own version!! Tip: For a perfectly moist chicken breast, pound thin before grilling.

2 chicken breasts (thinly pounded)

1 small head of Romaine lettuce

2 heirloom tomatoes; sliced

1 avocado

1/2 cup pecans (I like to roast mine tossed in 2 tblsp chopped rosemary and ½ tsp agave)

1/3 cup apple cider vinegar

1 cup Extra Virgin Olive Oil (EVOO)

1 whole lemon


  1. Grill up your thinly pounded chicken to perfection, usually about 5 min per side depending on the heat, be sure the juices run clear when you slice open. 2. Tear the romaine leaves and layer on plates with shredded chicken. 3. Slice heirloom tomatoes in thick slices and add to chicken and lettuce. 4. Mix in nuts and top with sliced avocado. 5. Squeeze lemon into vinegar (be careful to avoid seeds). 6. Whisk in oil, pouring slowly. 7. Add pinch of salt and pepper and whisk till thick and emulsified. 8. Pour over salad and enjoy!



This is a recipe you can use on the Arbonne 28 day detox cleanse.